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Bowl of easy Thai chicken soup with vibrant vegetables and herbs

Crock Pot Potato Soup

A creamy, comforting potato soup that's perfect for chilly evenings and can be customized with various toppings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 medium medium potatoes, diced Ensure potatoes are fresh.
  • 1 large onion, chopped Chop finely for even distribution.
  • 4 cups chicken broth Use low-sodium for a lighter option.
  • 1 cup milk You can use any milk, including non-dairy.
  • 1 cup shredded cheese Use halal-friendly options.
  • to taste Salt and pepper Adjust as per preference.
Optional Toppings
  • to taste crispy bacon or turkey bacon For added flavor and crunch.
  • to taste green onions Chop finely for garnish.
  • to taste sour cream For a creamy finish.

Method
 

Preparation
  1. Begin by peeling and dicing the medium potatoes into small, uniform pieces to ensure even cooking.
  2. Chop the onion finely and set it aside.
Cooking
  1. Place the diced potatoes and chopped onion in the crock pot.
  2. Pour in the chicken broth, ensuring the potatoes are fully submerged.
  3. Season the mixture with salt and pepper to taste.
  4. Cover and cook on low for about 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
  5. Once cooked, use a potato masher or immersion blender to achieve your desired texture—smooth or chunky!
  6. Stir in the milk and shredded cheese until melted and combined.
  7. Serve hot, garnished with your favorite toppings.

Notes

Consider adding other vegetables like carrots or celery for added flavor and nutrition. For leftovers, store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gradually adding a splash of milk.